Consumer perception of salt‐reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions

Gorman, Mary; Moss, Rachael; Barker, Sophie; Falkeisen, Anika; Knowles, Sophie; McSweeney, Matthew B.

doi:10.1002/jsfa.12473

Cited by 8 publications

(5 citation statements)

References 85 publications

(209 reference statements)

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“…This result identifies the main challenge faced in the food industry, as many studies have found that SRFs have a bland flavour when compared to their conventional counterpart (Halim et al ., 2020; Vinitha et al ., 2022; Lorén et al ., 2023). Also, a food labelled as salt‐reduced can impact consumer acceptance as well (Kongstad & Giacalone, 2020; Gorman et al ., 2023). Overall, consumers are negatively impacted by the salt‐reduced labels on food items, and this is further seen in the category of hedonic attitudes, as participants responded with ‘gross’, ‘bad’ and ‘unpleasant’ to SRFs.…”

Section: Resultsmentioning

confidence: 99%

“…Consumers are willing to purchase and consume SRFs if the salt reduction does not affect the sensory properties of the food item (Fenko et al ., 2015). However, as stated above the extrinsic cue of a salt‐reduced label can impact consumer acceptance as well (Kongstad & Giacalone, 2020; Gorman et al ., 2023). Many of the participants stated they look for salt‐reduced soup and canned vegetables at the grocery stores, which are products that they also associated with having a high salt or sodium content (Fig.…”

Section: Resultsmentioning

confidence: 99%

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Do not be salty: an analysis of consumers' salt reduction strategies investigated using word association tasks

Dabas,

Gorman,

LeBlanc

et al. 2023

Int J of Food Sci Tech

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SummaryObesity and obesity‐related illness have become an increasingly prevalent problem in Canada and around the globe. Due to this situation, consumers’ attitudes toward salt use have changed. The objective of this study was to investigate individuals' attitudes toward salt use and identify if they are choosing to reduce salt in their diet using unrestrictive questions. A convenience sample of 193 participants, residing in Atlantic Canada were recruited. Word association tasks were used to identify their attitudes towards salt‐reduced foods and high‐salt food products. Furthermore, an open‐ended comment question was used to identify consumers’ salt reduction strategies. Participants considered salt‐reduced foods to be healthy and specifically indicated that they help to reduce blood pressure. However, they also considered them to be bland and lack flavour. The participants identified that they believed processed foods to be high in salt, especially processed meats. The majority of participants (70% of the overall population; 89% of older adults above 65 years of age) said they are trying to reduce their salt intake. The most frequently mentioned strategies for reducing salt and sodium intake were making homemade meals, purchasing low‐salt and sodium‐labelled foods, reading nutrition fact labels, and removing saltshakers from their table at home.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Do not be salty: an analysis of consumers' salt reduction strategies investigated using word association tasks

Dabas,

Gorman,

LeBlanc

et al. 2023

Int J of Food Sci Tech

Self Cite

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show abstract

“…The use of 1-2.5% SW instead of table salt can leverage a saltiness that is not significantly different from a low-salt sample, as according to analytical measurement, the addition of 2.5-5.0% sea spaghetti can effectively substitute about 0.5% of the table salt. Seaweed bread with 10% and 20% salt reduction was acceptable to consumers, but increased salt reduction led to negative flavor and textural attributes [56].…”

Section: Discussionmentioning

confidence: 99%

Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response

Głuchowski,

Crofton,

Inguglia

et al. 2024

Foods

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Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of the sensory profile should be conducted alongside technical performance. This study investigated the feasibility of the application of sea spaghetti (Himanthalia elongata) in the production of low-salt beef patties and recorded the associated sensory profile and consumer hedonic-emotional response. Eight beef patty formulations with varying salt (0–1%) and seaweed (0–5%) contents were subjected to quantitative descriptive analysis via a trained sensory panel (n = 8) and six the formulations were selected for consumer testing (liking, emotional associations, saltiness perception, and purchase intent) by a group of 105 Irish resident consumers. The trained panel results showed that the intensity of seaweed odor, flavor, and visual presence in burgers was negatively related to the intensity of beef odor and flavor and that seaweed addition (5%) significantly increased the saltiness perception of low-salt burgers. Burgers with 1% added seaweed, although perceived by consumers as less salty, could substitute NaCl in low-salt beef patties without deterioration of their liking among regular burger consumers. Consumers associated all seaweed-containing samples, especially those containing 1% of sea spaghetti, with being good, pleasant, satisfied, and warm. The higher inclusion of sea spaghetti (2.5%) led to significantly lower overall liking and reduced purchase intent, while consumers associated this formulation with emotions such as being more adventurous, aggressive, and wild. Consumers who rejected seaweed burgers had the highest level of food neophobia and avoided foods with additives. The results demonstrate that 1% sea spaghetti seaweed can be successfully incorporated into low-salt beef patties, resulting in hedonic and emotional benefits without significantly increasing the salt content.

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“…Extending past purely KCl being used to replace NaCl, Sinesio et al [49] and Raffo et al [50] observed that NaCl replacement with PanSalt ® ( NaCl 57%, other salts and minor ingredients) at 1.5% or 3% failed to maintain the saltiness level of bread and turned it sweeter compared to the NaCl counterparts. However, the overall flavour intensity of bread with 1.5% PanSalt ® did not differ from 1.5% NaCl bread and no Gorman et al [47] proposed the inclusion of brown seaweed (4% substitution for flour) as an ingredient that could help reduce the salt content. The seaweed bread made with 10% and 20% salt reduction was not significantly different than the control and was acceptable to consumers and associated with soft, chewy and having no aftertaste.…”

Section: Sensory Analysismentioning

confidence: 93%

“…Gorman et al [47] proposed the inclusion of brown seaweed (4% substitution for flour) as an ingredient that could help reduce the salt content. The seaweed bread made with 10% and 20% salt reduction was not significantly different than the control and was acceptable to consumers and associated with soft, chewy and having no aftertaste.…”

Section: Sensory Analysismentioning

confidence: 99%

Re-Thinking Table Salt Reduction in Bread with Halophyte Plant Solutions

et al. 2023

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Sodium intake higher than it is physiologically necessary has been associated with some non-communicable diseases such as hypertension, cardiovascular disease, and stroke. Bread is commonly consumed and is a major source of sodium in the human diet. Among the interventions to reduce the salt content in bread, the incorporation of salty taste halophyte powder could be a promising strategy. In the present work, Sarcocornia perennis was incorporated as a food ingredient to substitute the salt (sodium) of white wheat bread (1.2% NaCl/0.47% sodium, flour basis). Powdered dried S. perennis was incorporated into bread by replacing the same amount of sodium (0.47%, flour basis) and half of the sodium concentration (0.235%, flour basis), respectively, B100 and B50 bread samples. The bread samples were analyzed to evaluate the impact of the sodium chloride replacement by S. perennis powder on total baking loss, specific volume, crumb color, textural properties, microbial activity, nutritional and mineral composition and sensory evaluation. The incorporation of S. perennis increased the specific volume but had no relevant impact on the textural properties of bread. Furthermore, the substitution of sodium chloride by S. perennis powder allowed a more colored (greenish and yellowish) and dark crumb leading to a lower whiteness index. Compared with control bread, the addition of S. perennis powder promoted a significant increase of all bread’s nutrients and minerals, namely calcium, phosphor, iron, and manganese. Besides the improvement of bread quality, B100, and B50 bread samples were both sensorily well accepted and with similar scores to all the evaluated sensorial attributes. Moreover, the reduction of sodium to half (0.235% sodium (flour basis) in bread (B50) did not affect the acceptability of tasters, as compared with B100 (0.47% sodium (flour basis)). Both new bread formulation has microbiological quality as ready-to-eat product. However, taking into account greater stability over time for microbial spoilage, mainly caused by fungi and yeasts, B50 bread is more promising. The B50 bread sample is also a potential strategy to obtain a sodium reduction of 50% in bread, which could be essential to reduce the overall sodium daily intake and bring important economic and public health benefits.

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Consumer perception of salt‐reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions

Cited by 8 publications

References 85 publications

Do not be salty: an analysis of consumers' salt reduction strategies investigated using word association tasks

Do not be salty: an analysis of consumers' salt reduction strategies investigated using word association tasks

Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response

Re-Thinking Table Salt Reduction in Bread with Halophyte Plant Solutions

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